OH! Magazine - Australian Version October 2018 - Page 17

PETE EVANS’ ZUCCHETTI AGLIO E OLIO WITH PRAWNS PETE EVANS Celebrate spring with this mouth-watering, healthy recipe from chef Pete Evans. Simply translated from Italian, Aglio e olio means ‘garlic and oil’. It’s a classic pasta dish that many Italian college students eat as their version of two-minute noodles. With this recipe, I replaced the pasta with spiralised zucchini noodles. The whole dish can be on the table in two to three minutes, so there really is no excuse to eat those other noodles anymore. Oh, and you don’t need to use prawns – you can add bacon, an egg, roast chicken or a jar of salmon, tuna or sardines if you prefer! How to make it: 1. Using the thick noodle blade on a spiraliser, spiralise the zucchini into long noodles. If you don’t have a spiraliser, use a sharp knife to cut the zucchini lengthways into long thin strips. Set aside until needed. 2. Melt two tablespoons of coconut oil or fat in a large frying pan over medium to high heat. Season the prawns with salt and pepper, add to the pan in batches and cook for 40 to 60 seconds on each side, until just cooked through. Remove from the pan and set aside. Cover loosely with foil to keep warm. 3. Wipe the pan clean and place over medium heat. Add the remaining coconut oil or fat, then add the garlic and chilli and cook for 30 seconds until the garlic starts to colour 4. Stir in the parsley and cook for 10 seconds to release its flavour. Add the anchovies and cook, stirring, for a further minute. Now, stir in the zucchini spaghetti and sauté for 1½ minutes until the zucchini is almost cooked through. 5. Season with a little salt and pepper and remove from the heat. Add the cooked prawns, olive oil and lemon zest and juice and toss to combine. What you’ll need: 4 to 5 large zucchini ¹⁄ 3 cup coconut oil or good-quality animal fat 20 raw king prawns, shelled and deveined with tails intact sea salt and freshly ground black pepper 8 garlic cloves, finely chopped 4 to 5 long red chillies, deseeded and finely chopped 4 tablespoons finely chopped flat-leaf parsley 6 anchovy fillets, finely chopped ¹⁄ 3 cup extra-virgin olive oil 2 teaspoons finely grated lemon zest 1 tablespoon lemon juice Serves: 4 This recipe comes from Low Carb, Healthy Fat, by Pete Evans ($39.99, Pan McMillan Australia) OH! MAGAZINE ( OCTOBER 2018 ) 17